Greek Salad Pizza


2 large fresh Florida tomatoes
4 pita breads – (7-inch)
3 tablespoons Italian salad dressing – divided
1/2 teaspoon dried oregano – crushed, divided
3 cups chopped iceberg lettuce
1 cup diced peeled cucumber
1/2 cup crumbled Feta cheese – plain or flavored, with tomato and basil
1/3 cup halved pitted ripe olives
2 tablespoons green onion (scallion)

Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cutting each slice in half. Heat oven to 425 degrees F. Place pitas on 2 baking sheets. Arrange tomatoes on each pita, dividing evenly. Lightly sprinkle tomatoes with 1 tablespoon of the dressing and 1/4 teaspoon of the oregano. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Meanwhile, in a medium bowl, combine lettuce, cucumber, Feta, olives and green onion. Add remaining 2 tablespoons dressing and 1/4 teaspoon oregano; toss to mix. Spoon evenly over hot tomatoes. Yield: 4 servings.